Receta Garlic Roast Tuna And Fennel Beans With Rosemary Aioli
Ingredientes
|
|
Direcciones
- Heat a heavy cast iron fning pan (one which can go in the oven) till smoking warm.
- Meanwhile rub the tuna with a little extra virgin olive oil plus some salt and pepper then sear on all sides in the warm pan about a minute each side to brown it.
- Remove from the heat and press the sliced garlic and sliced lemon over the surface.
- Pull off the outer leaves from the fennel bulb and tuck under the joint.
- Dress with more oil then roast at 230C/425F/Gas Mark 7 for about 20 min (or possibly 15 min in a convection wen) till just cooked.
- It should still have some spring when prodded and be pearly pink in the centre.
- Once cooked and cooled it can be pulled into large flakes and dished up there and then.
- Alternatively drench the flakes in extra virgin olive oil with some garlic slivers and leave overnight in the fridge.
- Meanwhile cut the fennel into paperthin slices and toss in a large bowl with the lemon juice and crashed garlic
- Add in the beans shallots chilli flakes parsley. some salt and lots of pepper.
- Let it sit for a while (again overnight is good).
- To make the aioli lb. the clove of garlic with a healthy pinch of sea salt to create a paste then lb. in the minced rosemary needles.
- When it looks like a green sludge add in the oil and mix then beat in the mayo and sharpen with lemon juice to taste. Serve the tuna flaked over the beans with dollops of aioli plus salad leaves.
- The rosemary aioli is good with all fish particularly cod.
- Serves 4